200g butter, room temperature
100g peanut butter
200g brown sugar
200g potato flour
125g choc chips
Preheat oven to 200°C. Line 2 baking trays with TM Essentials Non Stick Silicone Mats or baking paper.
Grind almonds at Speed 10 for 15 seconds.
Add remaining ingredients except choc chips. Mix at Speed 4 for 30 seconds.
Add choc chips. Mix Reverse Speed 3 for 20 seconds.
Spoon teaspoons of the mixture onto prepared trays, leaving a rough 3-4 cm gap between. Lightly pat the mixture to flatten slightly and bake for 12-15 minutes until golden.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.
Makes 20-22 cookies.